If you’re someone who loves baking but wants something wholesome and comforting, this Carrot Cake is the perfect recipe for you. It’s soft, flavorful, and has just the right balance of sweetness and spice. The grated carrots not only add moisture but also bring a natural sweetness that makes this cake special.
Whether it’s for a family celebration, a festive occasion, or simply a cozy evening treat with tea or coffee, this carrot cake never fails to delight.
Course: Dessert / Snack
Diet: Vegetarian
Difficulty Level: Easy
Ingredients
- 1½ cups grated carrots
- 1 cup whole wheat flour (or all-purpose flour)
- ¾ cup brown sugar or jaggery powder
- ½ cup oil (sunflower or vegetable oil)
- 2 eggs (or ½ cup thick curd for eggless version)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder (optional)
- A pinch of salt
- ¼ cup chopped walnuts or raisins (optional)
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Batter:
Preheat your oven to 180°C (350°F). Grease a baking pan and line it with parchment paper.
In a large bowl, whisk together sugar and oil until smooth. Add eggs (or curd) and vanilla extract, and mix well until the mixture turns creamy.
2. Add the Dry Ingredients:
In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture. Don’t overmix; just combine until smooth.
3. Add Carrots and Nuts:
Now, gently fold in the grated carrots and chopped walnuts or raisins (if using). The batter will be thick and slightly textured — that’s perfect!
4. Bake the Cake:
Pour the batter into the prepared baking pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let it cool completely on a wire rack before slicing.
Optional Cream Cheese Frosting:
If you’d like to make it extra indulgent, top your carrot cake with a simple frosting made of:
- ½ cup cream cheese
- 2 tablespoons butter
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Whisk together until smooth and creamy, then spread evenly over the cooled cake.
Tips:
- Always use fresh, juicy carrots — they add moisture and natural sweetness.
- You can replace sugar with jaggery or coconut sugar for a healthier version.
- Add a handful of desiccated coconut for extra flavor and texture.
Conclusion:
This Carrot Cake is a delightful blend of health and indulgence — soft, aromatic, and filled with warmth in every bite. Perfect for breakfast, dessert, or even a teatime snack, this homemade cake is sure to become a family favorite.
Enjoy it plain or with frosting — either way, it’s pure comfort on a plate!
Perfect! Here’s your Eggless Carrot Cake Recipe — written naturally for your blog, in a human-style tone that your readers will enjoy:
Eggless Carrot Cake Recipe – Soft, Moist, and Full of Flavor!
If you’re craving a delicious homemade cake that’s both healthy and satisfying, this Eggless Carrot Cake is the one to bake! It’s wonderfully soft, full of cozy flavors from cinnamon and nutmeg, and naturally sweetened with fresh grated carrots.
You don’t need eggs to make this cake fluffy and moist — a little curd (yogurt) or milk does the magic. It’s the perfect teatime treat or dessert that everyone will love, whether they’re vegetarian or not!
Course: Dessert / Snack
Diet: Vegetarian
Difficulty Level: Easy
Ingredients
- 1½ cups grated carrots (about 2 medium carrots)
- 1 cup whole wheat flour (or all-purpose flour)
- ¾ cup sugar or brown sugar or jaggery powder
- ½ cup curd (thick yogurt)
- ¼ cup milk (to adjust consistency)
- ½ cup oil (sunflower or vegetable oil)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder (optional)
- A pinch of salt
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts or raisins (optional)
Instructions
1. Prep the Pan:
Preheat your oven to 180°C (350°F). Grease a round or loaf baking pan and line it with parchment paper.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together oil, sugar, curd, milk, and vanilla extract until the mixture turns creamy and smooth.
3. Combine Dry Ingredients:
In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Make the Batter:
Gradually fold the dry ingredients into the wet mixture. Mix gently — do not overbeat.
Add the grated carrots and chopped walnuts or raisins. Stir until everything is just combined. The batter should be thick yet pourable.
5. Bake the Cake:
Pour the batter into the prepared pan. Tap lightly to remove air bubbles.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing.
Optional Glaze (for extra flavor):
Mix 2 tablespoons of honey or maple syrup with 1 tablespoon of lemon juice and lightly brush over the warm cake. It adds a lovely shine and sweetness!
Tips:
- Always use freshly grated carrots for the best texture and flavor.
- For a vegan version, replace curd with plant-based yogurt and milk with almond or oat milk.
- Add a handful of chopped dates or desiccated coconut for extra richness.
Conclusion:
This Eggless Carrot Cake is a true crowd-pleaser — moist, spiced, and made with simple, wholesome ingredients. Every bite melts in your mouth with the natural sweetness of carrots and a hint of warmth from spices.
Perfect for tea time, celebrations, or even as a healthy snack, this cake proves that indulgence can be nutritious too!
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